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Roasted Pumpkin Risotto




Source of Recipe


Fabulous Foods


List of Ingredients




1 firm Kabocha squash (Japanese Pumpkin)
3 tbsp. virgin olive oil
1 medium white onion, diced
1 large clove garlic, minced or pressed
2 cups Arborio rice
1 cup dry white wine
6 - 7 cups chicken or vegetable stock, well heated
4 tbsp. unsalted butter
1/2 cup grated parmesan cheese
1 tbsp. Italian parsley, finely chopped
1 tsp. fresh thyme, finely chopped
2 shallots, minced






Recipe



Preheat oven to 450° F.

Carefully cut the kabocha in half and remove the seeds with a spoon. Season each half with salt and pepper before placing in the oven. Roast for 30-45 minutes on a baking sheet. When cooled, scoop out flesh and reserve.

Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil. Saute the onion to soften (2-3 minutes). Add the Arborio rice and coat well with the oil while stirring. Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it. Cook, stirring constantly, for 15-20 minutes or until the risotto is "al dente." When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan. The risotto should be smooth and shiny.

IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.